Rolls with shrimps and cucumbers
5 servings
30 minutes
Shrimp and cucumber rolls are an exquisite recipe of Pan-Asian cuisine that combines the freshness of seafood and the lightness of vegetables. Historically, such rolls originated in Southeast Asia as quick yet nutritious dishes perfect for the hot climate. Their delicate flavor is revealed through juicy cucumber, crunchy peppers, and aromatic herbs complemented by spicy notes of soy and fish sauce. Grilled shrimp add a subtle sweetness and richness. Serving in rice paper makes the dish light yet filling, while the soft combination of fresh and baked ingredients makes it versatile – suitable for both a light dinner and a festive table. Skillfully rolling the rolls turns preparation into a true art.
1
First, prepare the sauce to let it steep. Mix soy sauce and fish sauce, squeeze garlic, deseed the chili, and chop it finely.
- Soy sauce: 150 ml
- Fish sauce: 3 tablespoons
- Garlic: 3 cloves
- Red chili pepper: 1 piece
2
Clean the shrimp and remove the intestine. Salt, pepper, and brush with oil.
- King prawns: 30 pieces
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: to taste
3
Skewer 3 pieces on wooden sticks so that they are in an upright position.
4
Place in a preheated oven at 200 °C under the grill for 5-7 minutes. Let cool.
5
Cut both peppers and the long cucumber into thin strips.
- Yellow sweet pepper: 1 piece
- Red sweet pepper: 1 piece
- Cucumbers: 1 piece
6
Tear off the green leaves and throw away the stems.
- Fresh mint: 10 sprigs
- Basil: 10 sprigs
- Cilantro: 10 sprigs
7
Pour warm water into a deep bowl, place the pancake in it for a few seconds to make it elastic, shake off the water and lay it on the table.
8
Lay strips of pepper and cucumber at the edge, a pinch of bean sprouts, a few leaves of greens, 3 shrimp, and drizzle with sauce. Carefully but tightly wrap it like a wrap. Do the same with the rest.
- Yellow sweet pepper: 1 piece
- Red sweet pepper: 1 piece
- Cucumbers: 1 piece
- Bean sprouts: 200 g
- Fresh mint: 10 sprigs
- Basil: 10 sprigs
- Cilantro: 10 sprigs
- King prawns: 30 pieces
- Soy sauce: 150 ml
9
Before serving, cut diagonally in half with a sharp knife.